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Is there some way to guesstimate how many calories are in our beer from either the OG or FG? just curious.

my APA is STILL bubbling. It has been 2 weeks now. I racked it off a good sized yeast cake about 4 days after fermentation began, and it has been bubbling away in a 5 gal carboy ever since. it has another HUGE yeast cake at the bottom like 2-3 inches or more. Last weekend I made a munich...

All the litarature I read plus a HBS's advice was to rack to secondary after 2-4 days, when the Krausen has collapsed back into the beer. by day 4 that was pretty much the case, so I racked... The same literature recommended only keeping the beer in primary for 7-10 days if I was going to do...

Just boiled up a batch of Munich Dunkel, and my OG is way low. It was supposed to be 1.052, but it was only 1.040. I did overfill my primary a little (maybe 5 1/2 gallons total), but I had added 1/2 cup of brown sugar right at the end of the boil to bring the OG up a little beyond what the...

^ what he said. every morning put in a fozen water bottle or two. it will keep the temps where you want them.

I bottled the cream ale (the one I just bottled friday, not the original begian ale that went in the drain last night) while the waterlock was still marginally active. However the FG had dropped to pretty much exactly the spec that the recipe called for. Opening those grosh bottles was really...

Well, I had a belgian strong ale go south on me... when I tried it (too early) I was upset that the yeast kept mixing up with the beer. Now, several weeks later, the grolsh bottles open with an explosive force that hurts my hand and the whole bottle of fluid shoots out as foam. if opened...

so far never, and I've made some Dang good beers. the bottle is my secondary. I do get a little more sediment in the bottle, but that doesn't bother me.

ha, thanks for the responses. it was QUITE difficult to get the spot scrubbed off, and I am guessing that the pot might still be hiding a little of the scorch in the tiny crevasses (sp) that give it the "turned" look. We'll see if I get scorching in the same spot all the time now...

after transferring to my fermenter, I noticed a scorched spot about the size of a quarter on the (inside) bottom of my brew kettle. I had turned the gas off before adding the extract, but I guess the bottom of the pot was still hot enough to scorch. Usually I still right away, but I guess I...

yes, and I don't know. I've never made a starter becasue I always use liquid yeast, an I thouht that meant I didn't need to. I have not made 2 identical batches one with and one without brew vigor, but all batches I've made recently (with brew vigor) have begun a much more lively...

heres' the recipe. A pale hued lively ale with lager overtones 4 1/2 lbs. light unhopped malt extract 1 1/2 lb. Brewery Grade Corn Syrup 1 lb. domestic six-row pale malt 1/2 lb. cara-pils malt 1/2 lb. flaked maize (corn) 1 oz. U. S. Hallertauer hops (bittering) 1/4 oz. Cascades hops...

My belgian strong ale had been fermenting for 8 days. The airlock went from near boiling last week to about 2-3 slow glurks per minute today. I measured the final gravity anyway, and it was at 1.012 (started at 1.076). the recipe called out for OG of 1.075 and FG of 1.015. Even though the...

Well, it's been another week, and the beer has improved substantially. It's gone from "something died in my mouth" to "dang, that's pretty bitter, but not too shabby." I am actually starting to believe that there is a future for this brew. :) anyway, just thought I'd update.

DANG, I got home today and i was fermenting at 77 degs... I have 3 ice-blocks in the tub of water now hoping to cool everything down to around 70 again. I hope I don't have too many fruity esthers going... The airlock doesnt smell too sweet yet, so I am hoping that I might get is cooled back...

and the yeast is going nuts!!! 2-3 glurks per second in the airlock. fermenting at 68-72 degs. This one's gonne be good!

am cleaning up now. OG - 1.075 (it is 82 degrees though... not sure how to correct for the elevated temp) it's gonna be pretty (judging by the gravity sample's color)

this will be the first time I am actually going to use the finishing hops. It goes in right as I turn the heat off, right?

it is a belgian strong ale. Here's the recipe: Strong, yet deceptively pale in hue. Earthy overtones with a dry finish. 7 lbs. light malt extract 2 1/2 lbs. Belgian Pilsner malt 2 oz. Belgian Aromatic malt 1 1/2 oz. Styrian Golding hops (bittering) 1/2 oz. Czech Saaz hops (flavoring)...

wow, I never thought of that... good idea. would I mix them when pournig into the glass, or would I mix them in a carboy or something and then re-bottle?